Place chicken, breast side up, on rack in small roasting pan (13" by 9"). Pour 1/4 cup water into roasting pan. Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.

When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes to allow juices to set for easier carving.

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